INGREDIENTS
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1 cup dark raisins
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Italian Grappa, enough to cover raisins, plus 2 tablespoons, warmed
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8 ounces bittersweet or semisweet chocolate, coarsely chopped, plus 12 ounces, cut into small chunks (1/4 to 1/2-inch)
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1 cup all-purpose flour
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2 tablespoons Dutch process cocoa powder
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1 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup unsalted butter, room temperature
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1/2 cup dark brown sugar
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3/4 cup white granulated sugar
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2 eggs
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1 1/2 teaspoons pure vanilla extract